Veggie Cream Cheese Finger Sandwiches Recipe

High Angle View Of Chopped Vegetables
Mix up your veggie choices when you make this Veggie Cream Cheese Tea Sandwiches recipe. Ana Paola Santillan Alcocer/EyeEm/Getty Images
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 36 sandwiches (36 servings)
Ratings (16)

This easy veggie cream cheese finger sandwich recipe is ideal for kids' tea parties or last-minute guests. It can be prepared with a wide range of vegetables, and kids love it when it's made with milder, sweeter vegetables, such as carrots, cucumber and bell peppers.

What You'll Need

  • 1.5 cups assorted vegetables (chopped, such as English cucumber, peeled carrot, bell pepper, watercress, baby spinach, and red onion)
  • Up to 1 teaspoon dried parsley, chopped fresh chives, chopped parsley, finely chopped garlic, or finely chopped horseradish
  • 1 8-ounce container cream cheese (softened)
  • dash salt (to taste)
  • dash pepper (to taste)
  • 2 loaves white bread (such as buttermilk bread)

How to Make It

  1. Put some of the vegetables in a food processor and partially process them. Alternate adding more vegetables/herbs and processing the vegetables so that the food processor doesn't get jammed.
  2. When the vegetables (and, optionally, the herbs) are finely diced, mix them with the cream cheese in a bowl.
  3. Add salt and pepper to taste.
  4. For every two slices of bread, spread about 1.5 tablespoons of veggie cream cheese on one slice.
  1. Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four triangle finger sandwiches.
Nutritional Guidelines (per serving)
Calories 38
Total Fat 3 g
Saturated Fat 1 g
Unsaturated Fat 1 g
Cholesterol 6 mg
Sodium 31 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)